Great & Glorious Potato

The info below was provided by Deanna Ibbitson, a graduate student in Human Nutrition at UBC's Faculty of Land and Food Systems

This common, simple vegetable may seem unimpressive at first glance. However, the potato,with its humble appearance is, in fact, incredibly impressive. It is surprisingly nutritious, has countless uses and in the past has sustained entire societies. So much is its importance that when a potato blight spread through Western Ireland in 1845wiping out the potato crops, what resulted was the Great Irish Famine. Today, the potato is the most consumed vegetable in the world.

Varieties and uses

There are thousands of varieties of potatoes (of course, they are not all available at the market). Different types of potatoes have different textures and therefore have different uses. Russet potatoes are starchy in texture and are great for baking, mashing, fries, and potato chips. Red and white potatoes (with a smooth skin) have a much waxier texture and are good for boiling, mashing, and in potato salad.

Nutrition

Potatoes are fat free, sodium free and are an excellent source of vitamin C (45%) and a good source of potassium (18%). One medium potato also contains 8% of your daily intake of fibre, 10% of vitamin B₆ and trace amounts of iron, thiamin, folate and magnesium. They are also slightly more nutritious with the skin on.

Storage

As I was looking into the proper home storage conditions for potatoes, I discovered that maximizing your potato storage potential is not as simple as you might think. In fact, the University of Idaho has devoted an entire research facility to this matter.

There are four things to consider when storing potatoes at home: temperature, light, humidity, and ventilation. If you are using the potatoes within a few days, it doesn’t matter where you store them. But if you are buying large quantities and intend to store them for a long period of time, the storage location matters. Mature potatoes can be stored for months in the right storage conditions. New potatoes should be used within a week.

To maximize the length of your potato storage, follow these tips:

Temperature

Potatoes should be stored between 5-12°C (42-55°F). Colder than this (such as in the fridge) makes the potatoes taste sweet, and warmer than this (room temperature) encourages sprouting and the growth of disease-causing microorganisms.

Light

Potatoes should be stored in the dark. Light causes the skins to turn green which tastes bitter and produces a toxic compound if eaten in large enough amounts. If your potatoes have some green skin, simply cut it off and use the rest of the potato.

Humidity

Potatoes are 80% water, therefore they need to be stored in a humid environment. If they are stored in a dry place, they will shrivel.

Ventilation

Potatoes are living organisms, even after they are harvested. This means that they use oxygen and give off carbon dioxide (like they are breathing). Therefore ventilation is important.

So where should potatoes be stored in the home?

The best place is a root cellar, but most people don’t have one, so instead they can be stored away from light in an unheated room, closet or cabinet in your home or garage. Place the potatoes in a brown paper, burlap, or perforated plastic bag to increase humidity and to prevent water loss. Do not completely seal the bag. Check the potatoes occasionally and remove those that have become soft or shriveled, as well as those that have sprouted. Do not wash potatoes prior to storage. Of course, to avoid the problem of storage, potatoes can be bought in small quantities or on an “as-needed” basis.

Recipes

There are many recipes utilizing potatoes. Here are a couple of my favourites.

Gnocchi

Pronounced NOH-kee or NYOH-kee, this simple, classic Italian dish generally sells for about $13 dollars per plate in an Italian restaurant. However, it is surprisingly easy to prepare at home and costs very little. Be prepared to impress.

Dough Ingredients:

1 ¾ lb potatoes

1 1/4 cup all purpose flour

2 eggs

salt

Sauce Ingredients:

1-28 oz can crushed tomatoes.

¼ cup butter or olive oil.

Grated parmesan cheese

Wash and peel the potatoes. Boil until cooked and then mash. Transfer to a bowl containing the flour. Add the two eggs and season with a good pinch of salt. Knead in the bowl and then on a board until you have obtained a soft, elastic dough. Form the dough into long rolls, which you will then cut into segments about ¾ inch long. Press against a grater or the back of a fork to form the characteristic gnocchi shape. Spread out so they do not stick to one another. Put the tomatoes into a saucepan with the butter. Season to taste with salt. Simmer, uncovered, until the sauce is thick and smooth. While the sauce is simmering, cook the gnocchi in plenty of salted, boiling water. Remove from the water with a slotted spoon as soon as they are ready (they will float to the top-about 2 minutes) and transfer to individual dishes. Cover each portion with one to two tablespoons sauce. Sprinkle with grated parmesan cheese and serve immediately.

This recipe was taken from:

The Great Italian Cookbook. 1987. Published by the International Culinary Society, Crown Publishers inc., NY.

Sesame Fries

This is another of my “why should I pay so much in a restaurant when I can make it just as well for pennies at home?” recipes.

Russet potatoes, scrubbed and cut into wedges

Olive oil

Salt

Sesame seeds

Toss the potato wedges in some olive oil, sprinkle with salt and sesame seeds, and spread in a single layer on a baking sheet. Bake at 350°F (175°C) until they are golden brown and feel soft when pierced with a fork. Turn over half way through baking

Enjoy!

Georgia Stanley, Administrative Assistant FMNCP